Malu Malu Wah Seng Bak Kut Teh Noodle – A Hidden Gem With a Unique Dish

Bak Kut Teh Noodles? It is surely one of a kind here in Singapore as we either have our bak kut teh with rice or just the soup itself. Here at Malu Malu Wah Seng Bak Kut Teh, you get a combination of bak kut teh and noodles. Taking over the stall from her 师傅 (shi fu), Mdm Fang, Ms Li has been keeping Malu Malu Wah Seng Bak Kut Teh Noodle burning bright.

The stall was previously located at Jalan Malu Malu for over 50 to 60 years before moving to its current location in Admirax Food Place about 8 years ago. It’s surely a stall with a long history. Their stall does not only offer their signature Bak Kut Teh Mee ($4.50/$5.50) but also other dishes such as Laksa ($4/5) and Braised Pork Trotter ($4.50/$5.50).

I got the Bak Kut Teh Mee Dry with mee kia ($4.50) and Prawn Mee Soup with bee hoon ($4) as recommended by the stall assistant. Apparently, these are the recommended combinations of noodles with the respective soups. But of course, you can go ahead and order it however you like. They have the usual range of noodles for you to choose from — mee pok, mee kia, bee hoon and thick bee hoon.

First up, the Bak Kut Teh Mee. It’s their signature dish which makes them stand out from a usual fishball noodle stall. I was really looking forward to this as I’ve never heard of this before.

I also added chilli to my noodles, which was a double-edged sword. It is super good if you love spice because that little bit of chilli is enough for to get you hooked. However, PSA to those who can’t handle spice, please remember to ask for less spice or don’t geh kiang (act tough) like me and say you want chilli also.

Onto the soup, which is the highlight of the meal. The soup was savoury, and it wasn’t as “herbal-ly” or pungent as I thought it would be. The soup was thin, light ,and not oily. The soup also had a bittersweet aftertaste which only kicked in after a few mouthfuls. The tau kwa in the soup was still quite crispy even tho it was soaked.

What I love most about this meal are the ingredients that were in the soup. The bak kut (pork ribs) are not the usual cut that you get from the bak kut teh chains. Instead, they use the cut with the soft bones. The pork ribs were very tasty after being simmered in the soup for long hours. You can taste the flavours of the soup even in the soft bones which you can chew through easily.

Don’t forget to dip the ribs into the dark soya sauce. You can help yourself to the sauces at the condiments table, and if you prefer light soya sauce with chilli padi, they have it too!

As for the prawn mee, the soup’s consistency was about the same as the bak kut teh’s. Just that it may be lacking a little in terms of flavour for those of you who prefer heavier flavours. The noodles came with quite a lot of ingredients and three prawns. The prawns were not super fresh, and might be a little overcooked as they were quite tough.

The beehoon was a better-than-expected option. I have to agree with the stall assistant on this combination, even though I am one who always goes for yellow noodles and kway teow. I might just order bee hoon in the future when I get prawn mee with soup. I guess you can say that my life is changed by a stranger just like that.

This longstanding stall is nestled in the far north of Singapore, just opposite Sembawang Camp. If you happen to be finding your son/brother/boyfriend who’s currently serving the nation in that camp, or if you’re currently posted to Khatib Camp or Dieppe Barracks (that is a few stops down), do check this stall out!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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